Reviews

When you think of fried chicken, you might think of KFC, Popeye’s, or even Chick-Fil-A, but you should forget the typical fast food franchise when Bonchon is in town. With its name derived from the South-Korean word for “my hometown,” Bonchon is known for its unique Asian twist on the typical Southern American dish.

What separates Bonchon’s fried chicken from the rest of the pack? The crispiness, of course. Unlike KFC or Popeye’s where the exterior texture is heavily reliant on its deep-fried flour layer, the crispiness of Bonchon’s chicken comes solely from the thickly seasoned skin. Considering there is no flour overcoat, you may be surprised at the small size of your wings and drumsticks.

Based on the Korean-style recipe, the dish differs from typical American fried chicken by being fried twice. This technique allows the skin to be crunchier and less oily. With this grease-free crisp, your palate can enjoy the colorful flavors of sugar, garlic and spices that have been carefully added to your chicken, both pre- and post-frying.

The South-Korean restaurant franchise goes beyond its traditional East Asian origin. The menu is a fascinating mixture of Japanese, American, and Korean cuisine. Some of the most popular plates, other than its signature fried chicken, include seafood tteokboki (soft rice cake with fish cake and sweet red chilli sauce), crispy salmon salad (a ball of avocado stuffed with roe, caviar, crabstick, and crispy salmon), and bulgogi stew (grilled marinated beef with cellophane noodles and enoki mushrooms).

In the midst of this frigid winter, there is nothing better than a nice, warm, comforting meal. So, before you get snowed in again, spare a few hours and come to Bonchon with a group of friends. Cozy and cuddled in between the mahogany tables and the hot, finger-licking food, you may forget the outside weather for a quick moment.